Concepedia

Pickering Stabilization

Pickering Stabilization is a mechanism of emulsion stabilization in which solid colloidal particles adsorb irreversibly at the liquid-liquid interface, forming a physical barrier that prevents droplet coalescence, distinguished from molecular surfactants by the particulate nature and anchoring mechanism of the stabilizing agents.

1K

Publications

66.6K

Citations

3.6K

Authors

806

Institutions

Publications per year

2017–2026

758

Parents

Publications

1K

Pickering Emulsions Stabilized by Monodisperse Latex Particles:  Effects of Particle Size

B. P. Binks, Simon O. Lumsdon · Langmuir · 2001 · 786 citations

, , +17

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

Irina Kalashnikova, Hervé Bizot, Bernard Cathala et al. · Langmuir · 2011 · 768 citations

, , +17

Solid Wettability from Surface Energy Components: Relevance to Pickering Emulsions

Bernard P. Binks, John H. Clint · Langmuir · 2002 · 659 citations

, , +15

Pickering Emulsions:  Interfacial Tension, Colloidal Layer Morphology, and Trapped-Particle Motion

Emanuele Vignati, Roberto Piazza, Thomas P. Lockhart · Langmuir · 2003 · 621 citations

, , +17

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Jie Xiao, Yunqi Li, Qingrong Huang · Trends in Food Science & Technology · 2016 · 560 citations

, , +16

1–5 of 1K

Authors

3.6K

  1. BP
    Bernard P. Binks

    University of Hull, United Kingdom

    23 publications · 2.8K citations

    21

    h-index

  2. CT
    Chuan‐He Tang

    South China University of Technology, China

    21 publications · 3.3K citations

    20

    h-index

  3. TN
    To Ngai

    Chinese University of Hong Kong, Hong Kong SAR China

    17 publications · 1.1K citations

    17

    h-index

  4. BL
    Bin Li

    Huazhong Agricultural University, China

    19 publications · 962 citations

    16

    h-index

  5. SY
    Shou‐Wei Yin

    South China University of Technology, China

    16 publications · 2.1K citations

    15

    h-index

1–5 of 3.6K

Institutions

806

  1. South China University of Technology

    Guangzhou, China

    46 h-index

    261 publications

    25.9K citations

  2. Jiangnan University

    Wuxi, China

    40 h-index

    307 publications

    17.1K citations

  3. Centre National de la Recherche Scientifique

    Paris, France

    26 h-index

    161 publications

    8.6K citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    24 h-index

    93 publications

    5.3K citations

  5. Huazhong Agricultural University

    Wuhan, China

    23 h-index

    131 publications

    6.6K citations

  6. Chinese Academy of Sciences

    Beijing, China

    22 h-index

    111 publications

    6.2K citations

  7. University of Hull

    Hull, United Kingdom

    20 h-index

    34 publications

    5.1K citations

  8. University of Leeds

    Leeds, United Kingdom

    18 h-index

    61 publications

    4.9K citations

1–8 of 806

Venues

  1. Food Hydrocolloids

    104 publications · 10.2K citations

    61

    h-index

  2. Langmuir

    101 publications · 10.2K citations

    51

    h-index

  3. Journal of Colloid and Interface Science

    62 publications · 3.8K citations

    39

    h-index

  4. Food Chemistry

    46 publications · 3.3K citations

    35

    h-index

  5. Carbohydrate Polymers

    37 publications · 2.5K citations

    31

    h-index

1–5